Ok, this recipe is definitely a departure from my typically Southern/comfort food style recipes. Anchovies, sardines, raisins and pasta?!? Yeah, nothing like what I normally make. I saw this on Food 52 and my curiosity was piqued. It is a completely different flavor profile than commonly seen in my kitchen. I was pleasantly surprised by how good this turned out. I don’t know that it will become a regular pasta dish but I am glad I tried it!
Pasta con Sarde (from Food52)
- 1 small onion, diced
- 1/4 cup olive oil
- 1 fennel bulb, thinly sliced
- 3 garlic cloves, minced
- 1/2 cup white wine
- 6 anchovies, drained (get the best quality available)
- 2 cans of sardines, drained (get the best quality available)
- 4 tbsp raisins
- 4 tbsp pine nuts
- 1 tsp fennel seeds, crushed
- Red pepper flakes
- 1 pound pasta of your choice (I used ziti)
Saute onion and fennel in a large skillet for 5 minutes. Add garlic and red pepper flakes. Cook until soft. Add wine, anchovies, sardines, raisins, pine nuts, and fennel seeds. Continue cooking on low heat. Boil pasta until al dente and add to sardine mixture. Add some of the pasta cooking water to create sauce if too dry. Serves 4.